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Rehbar-e-Moazzam Ayatollah Syed Ali Khamenei speechs main points leader congradulates all muslims prayers held to mark end of Ramadan fasting a practice to resist carnal desires unity of muslims during ramadan a lesson Alquds day united muslims across the world Alquds day saw great march of iranians and congradulates all muslims palestinian cause becoming more important enemies want to wipe palestine from the world there is a wave of awakening among muslims muslims are alert and vigilant palestinians proved their true muslim name iran nation will always support palestinians zionist regime becoming weaker and weaker zionist leaders admit their days numbered enemies threats against muslims out of desperation leader calls on muslims to unite irans achievements belong to all muslims irans achievemnets are fruit of solidarity iranian nation is taking great steps our political atmosphere is very lively the virtuous will finally prevail Leader of the Islamic Revolution Ayatollah Seyyed Ali Khamenei says the Islamic world has been awakened and is on alert about Palestine. \\\\\\\\\\\\\\\"Today, the Islamic world is becoming more sensitive and motivated about the Palestinian issue in comparison to 60 years ago when the enormous catastrophe occurred,\\\\\\\\\\\\\\\" Ayatollah Khamenei said Wednesday while addressing crowds of Iranians after Eid ul-Fitr prayer, which marks end of the holy month of Ramadan. \\\\\\\\\\\\\\\"The resistance of the brave Palestinian people is one of the most important factors behind the world\\\\\\\\\\\\\\\'s support for them. Palestinians have proved that they deserve to be called a vital Muslim nation,\\\\\\\\\\\\\\\" the Leader added. The Leader continued, \\\\\\\\\\\\\\\"We told the Palestinian people and their legal government, as well as Hamas leaders and Palestinian Prime Minister Ismail Haniya, that the Iranian nation will not desert you.\\\\\\\\\\\\\\\" \\\\\\\\\\\\\\\"On the contrary, the Zionist enemy weakens day by day. This is an issue that even senior Zionists admit,\\\\\\\\\\\\\\\" Ayatollah Khamenei said. The Leader added that the Islamic world faces an all-out political and cultural invasion, saying, \\\\\\\\\\\\\\\"This does not mean that enemies have become stronger. Rather it means that they sense their weakness and are resorting to different strategies.\\\\\\\\\\\\\\\" The Leader called on Muslims across the world to maintain their unity and to not allow enemies to cause strife between Shia and Sunni. Ayatollah Khamenei pointed out the great achievements of the Iranian nation and said, \\\\\\\\\\\\\\\"Iranians are taking major steps toward progress. Their achievements belong to all Muslims.\\\\\\\\\\\\\\\" The Leader stressed that Iranians from all walks of life, including senior political officials, should strengthen their unity and strive for the national interests of the country

Duaa 48 الصحيفہ السجاديہ Supplication on the Day of Sacrifice and Friday - ARABIC

Urdu 48Duaa 48 الصحيفہ السجاديہ Supplication on the Day of Sacrifice and Friday - URDU

A Bundle of Flowers from the Garden of Traditions of the Prophet & Ahlul-Bayt (a.s.)

A Bundle of Flowers from the Garden of Traditions of the Prophet & Ahlul-Bayt (a.s.)

A Bundle of Flowers from the Garden of Traditions of the Prophet & Ahlul-Bayt (a.s.)

A Bundle of Flowers from the Garden of Traditions of the Prophet & Ahlul-Bayt (a.s.)

A Bundle of Flowers from the Garden of Traditions of the Prophet & Ahlul-Bayt (a.s.)

A Bundle of Flowers from the Garden of Traditions of the Prophet & Ahlul-Bayt (a.s.)

This Moong Daal Cheela goes perfectly with pineapple tomato chutney. Just the thing to break away from the norm. #HappyCookingToYou Written Recipe: http://bit.ly/2XcQ5JN Moong Daal Cheela With Pineapple tomato chutney Recipe in English: Ingredients: Moong Daal Cheela: -Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours) -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Kali mirch powder (Black pepper powder) ½ tsp -Adrak lehsan paste (Ginger garlic paste) ½ tsp -Hara dhania (Fresh coriander) 2 tbs -Pani (Water) 1/4 Cup or as required -Pani (Water) 1/4 Cup or as required -Cooking oil Pineapple & Tomato Chutney: -Cooking oil 2-3 tbs -Adrak (Ginger) chopped ½ tsp -Tamatar (Tomato) deseeded & cubes 1 Cup -Pineapple small cubes ½ Cup -Lal mirch (Red chili) crushed 1 tsp -Namak (Salt) ½ tsp or to taste -Kalonji (Nigella seeds) 1/4 tsp -Cheeni (Sugar) 1 tbs -Tomato ketchup 2 tbs -Pani (Water) 1/4 Cup or as required -Lemon juice 1 tbs -Pani (Water) 1/4 Cup or as required -Corn flour 1 tbs -Pani (Water) 2 tbs or as required Directions: Moong Daal Cheela: -In grinder,add yellow lentil,red chili powder,salt,balck pepper powder,ginger garlic paste,fresh coriander,water and grind well. -Add water and grind to make a thick & smooth batter. -Grease griddle with oil,pour prepared batter and spread evenly (makes 4-5). -Add cooking oil and cook from both sides on low flame until light golden. Pineapple & Tomato Chutney: -In frying pan,add cooking oil,ginger and mix well. -Add tomatoes,pineapples and mix well. -Add red chili crushed,salt,nigella seeds,sugar,tomato ketchup,mix well and cook for 2-3 minutes. -Add water and mix,cover and cook on low flame for 6-8 minutes then mash with the help of the help of the masher. -Cover and cook on low flame for 4-5 minutes. -Add lemon juice and mix well. -Add water and mix well. -In corn flour,add water and mix well. -Gradually add dissolve corn flour,mix well and cook until it thickens. -Let it cool. Recipe in Urdu: Ajza: Moong Daal Cheela: -Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours) -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Kali mirch powder (Black pepper powder) ½ tsp -Adrak lehsan paste (Ginger garlic paste) ½ tsp -Hara dhania (Fresh coriander) 2 tbs -Pani (Water) 1/4 Cup or as required -Pani (Water) 1/4 Cup or as required -Cooking oil Pineapple & Tomato Chutney: -Cooking oil 2-3 tbs -Adrak (Ginger) chopped ½ tsp -Tamatar (Tomato) deseeded & cubes 1 Cup -Pineapple small cubes ½ Cup -Lal mirch (Red chili) crushed 1 tsp -Namak (Salt) ½ tsp or to taste -Kalonji (Nigella seeds) 1/4 tsp -Cheeni (Sugar) 1 tbs -Tomato ketchup 2 tbs -Pani (Water) 1/4 Cup or as required -Lemon juice 1 tbs -Pani (Water) 1/4 Cup or as required -Corn flour 1 tbs -Pani (Water) 2 tbs or as required Directions: Moong Daal Cheela: -Grinder mein moong daal,lal mirch powder,namak,kali mirch powder,adrak lehsan paste,hara dhania aur pani dal ker ache tarhan grind ker lein. -Pani shamil karein aur grind ker ka thick & smooth batter tayyar ker lein. -Tawa ko oil sa grease karein aur tayyar batter dal ker evenly pheela lein (makes 4-5). -Cooking oil dal ker dono sides sa halki ancch per light golden hunay tak paka lein. Pineapple & Tomato Chutney: -Frying pan mein cooking oil aur adrak dal ker ache tarhan mix karein. -Tamatar aur pineapples dal ker ache tarhan mix ker lein. -Lal mirch crushed,namak,kalonji,cheeni aur tomato ketchup dal ker aceh tarhan mix karein aur 2-3 minutes kliya paka lein. -Pani dal ker mix karein aur dhak ker halki ancch per 6-8 minutes kliya paka lein phir masher ki madad sa mash ker lein. -Dhak dein aur halki ancch per 4-5 minutes kliya paka lein. -Lemon juice dal ker ache tarhan mix ker lein. -Pani dal ker ache tarhan mix ker lein. -Corn flour mein pani dal ker ache tarhan mix karein. -Thora thora ker ka dissolve corn flour shamil kertay jayein aur garha hunay tak paka lein. -Thanda ker lein.

Shahi Rabri Serves 5-6 Recipe in English: Ingredients: -Prema milk 1 litre -Khoya crumbled 1/4 Cup -Cheeni (Sugar) 3-4 tbs or to taste -Elaichi powder (Cardamom powder) ½ tsp -Badam (Almonds) crushed 1 & ½ tbs -Pista (Pistachios) crushed 1 & ½ tbs Directions: -In wok,add milk and bring it to boil and cook on low flame for 1 hour & keep sticking balai (cream) on the sides of the pot until half quantity of milk remains in the pot. -Add khoya,mix well and cook on low flame for 4-5 minutes. -Add sugar,mix well and cook until sugar is dissolved. -Add cardamom powder,almonds,pistcahios and mix then scarp all cream from the sides of the pot,mix gently and let it cool down. -Garnish with pistachios & serve! Recipe in Urdu: Ajza: -Prema milk 1 litre -Khoya crumbled 1/4 Cup -Cheeni (Sugar) 3-4 tbs or to taste -Elaichi powder (Cardamom powder) ½ tsp -Badam (Almonds) crushed 1 & ½ tbs -Pista (Pistachios) crushed 1 & ½ tbs Directions: -Karhai mein doodh dal ker ubal lein aur halki ancch per 1 hour kliya paka lein aur balai (cream) ko pots ko sides per lage lein yahan tak ka wok mein doodh adha reh jaye. -Khoya dal ker aceh tarhan mix karein aur halki ancch per 4-5 minutes kliya paka lein. -Cheeni dal ker ache tarhan mix karein aur cheeni gul janay tak apak lein. -Elaichi powder,badam aur pista dal ker mix karein phir pot ki sides sa balai ko nikal lein aur gently mix ker lein & thanda ker lein. -Pista sa garnish ker ka serve karein.